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1 Ergebnisse
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Physicochemical, microbial, and functional attributes of pr..:
Irfan, Shafeeqa
;
Murtaza, Mian Anjum
;
Mueen Ud Din, Ghulam
...
https://repository.publisso.de/resource/frl:6453258. , 2022
Link:
https://repository.publisso.de/resource/frl:6453258
RT Journal T1
Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion
UL https://suche.suub.uni-bremen.de/peid=base-ftzbmed:oai:frl.publisso.de:frl:6453258&Exemplar=1&LAN=DE A1 Irfan, Shafeeqa A1 Murtaza, Mian Anjum A1 Mueen Ud Din, Ghulam A1 Hafiz, Iram A1 Murtaza, Mian Shamas A1 Rafique, Sobia A1 Ameer, Kashif A1 Abrar, Muhammad A1 Mohamed Ahmed, Isam A YR 2022 K1 O/W emulsion K1 antioxidant potential K1 processed Cheddar cheese K1 whey protein isolate K1 olive oil JF https://repository.publisso.de/resource/frl:6453258 LK http://dx.doi.org/https://repository.publisso.de/resource/frl:6453258 DO https://repository.publisso.de/resource/frl:6453258 SF ELIB - SuUB Bremen
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